The grapes come from young vines, up to twelve years old. The entry level of the estate precisely follows the low intervention philosophy of the estate. The grapes undergo pre-fermentation maceration for 24 hours at a low temperature (8-10 C) followed by controlled slow fermentation and maceration with lees for about six months, followed by stabilisation...
Still etched in our memory is the initial shock of the rich, amber colour and the distinctive aromas and textures of Sebastien Riffault's wines. That afternoon in the hamlet of Sury-en-Vaux his natural wines challenged our opinions and palates to a great extent. Like all of Sebastien's wines, Akmenine Blanc is a perfectly natural, archaic take on...
Patience at all levels for Sebastien Riffault who picks grapes three to four weeks later than the other producers in the area and once the botrytis has started to infect his grapes. About 50% of the grapes are under the influence of the fungus compensating Riffault with richness, volume maturity and taste concentration. All this comes about three years...
Orange Santameriana triggers explosions in both the nose and mouth. And while the aromas escalate to remind you of peel, bergamot, sweet orange and orange, on the palate you are confronted with intense and heterogeneous elements. It's as if a supercharger has exploded the overall taste experience. The tannins are the perfect wrapping to the oily texture...
Vidiano and Thrapsathiri from vineyards of the Rethymnon area at altitudes between 560-900m. The vines are a combination of younger vineyards and age-old autochthonous stumps on clay and shale soils, 10-100 years old. Iliana Malihin's classic - non-intrusive - winemaking with indigenous yeasts, minimal sulphites and no collage or filtration give a wine...
